In a bid to stay away from naughty snacks I have been making a lot of homemade snack balls recently. Of course I love my chocolate and almond protein balls, but I wanted to share another of my favourites as they are too good to keep to myself. These are perfect as a mid-morning or mid-afternoon snack, giving you a nice little energy boost.
100g pumpkin seeds
50g sunflower seeds
125g Medjool dates
60g almond butter
1 tsp cinnamon
2 tbsp coconut oil
Makes around 12-14 golf ball sized balls.
Blitz the almonds, pumpkin seeds and sesame seeds in the food processer for about a minute.
Add the rest of the ingredients and mix until everything is completely blended together. I find the mixture gets a little stuck in the processor, so I use a spatula to loosen it all and blend again before I'm satisfied it's ready.
Line a baking tray or other suitable dish with greaseproof paper and begin rolling the mixture into balls and laying them out. The mixture can get a bit crumbly, so I have a little bowl of water beside me, which I dip my hands into inbetween balls. I find this helps them bind together more easily.
Place the balls in the fridge to set for a good few hours and then transfer into an airtight container. Keep refrigerated for up to 2 weeks.
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